The softer a cheese is, the higher is its moisture content and the more drastically its texture deteriorates in the freezer. Combine cheese and yogurt with other ingredients when you freeze them for the best success.
Eggs and dairy products are not seasonal; therefore, storing them in the freezer is not necessary in order to have them year-round. Because dairy products are the very foods that perish most quickly, and certainly need refrigeration, you would think that they would be even happier in the freezer. But by and large, they are not. Not even ice cream, the ultimate freezer food, can stay in the freezer for long without an unfortunate change in its texture taking place. Nice as it would be to keep milk, cream, cheese and eggs on hold in the freezer, you can do so with only limited success. Life can be perverse, and so can food. Nevertheless, there are many methods you can employ to trick dairy foods into resting content in the freezer until you have need of them.
Cheese and Yogurt - Fresh cheese, unlike aged cheese, must be eaten soon after it is produced because it ripens and deteriorates rapidly. To retard its ripening, fresh cheese should be kept in the refrigerator, but not in the the freezer, and consumed quickly. The category of fresh cheese includes all the mild-flavored, unripened, uncured cheeses. The softer a cheese is, the higher is its moisture content and the more drastically its texture deteriorates in the freezer.
Cream-style cottage cheese, which is up to 80 percent water, crumbles when it is frozen. However, both creamed and uncreamed cottage cheese, as well as ricotta cheese, will last up to a month in the freezer in their plastic containers. You can freeze your own homemade cottage cheese if you do not rinse the remaining whey when you remove it from the cheesecloth. In its unwashed form, cottage cheese will freeze satisfactorily.
Even though cream cheese loses it's smoothness; you can still freeze it for up to four months and use it for cooking. Sour cream and yogurt can be frozen for a month, although they will separate in the freezer and will be suitable only for cooking when you thaw them. They will thaw in the refrigerator at a rate of eight hours per half pint. Farmer cheese, pot cheese, Neufchatel, petit Suisse and Gervais will not freeze well either. It's better to eat them fresh.
You will have the most success freezing fresh cheese and yogurt if you do so by combining them with other ingredients. Then they freeze admirably. For instance, you can mix cream and cream cheese in a dip and freeze it, and all will be well. Freeze yogurt mixed with small amount of fruit preserves, and it will last in the freezer for two months. The smaller the ratio of cheese or yogurt to other ingredients, the better it freezes. If you want to experiment with freezing a fresh cheese on its own to see if you can get tolerable results, try a small portion, and leave some head space at the top of the container.
By the way, fresh cheese in the form of cheesecake freezes just fine.